Yield: Yields one 9-inch pie.
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Make Ahead Tips
This recipe was developed to be made ahead and frozen for up to six weeks. Wrap the formed, unbaked pie shell well in plastic (if freezing for more than a week, add a second layer of foil). Put the pumpkin filling in an airtight container. Store both the shell and filling in the coldest part of the freezer (generally the top). The day before baking, move the custard from the freezer to the refrigerator to thaw overnight. The next day, blind-bake the crust as directed above (baking time will be about 1 hour). Meanwhile, empty the custard into a bowl. It will probably still be partially frozen. Use a whisk to break up the custard and then whisk occasionallly to finish thawing while the shell bakes. Carefully remove the parchment and weights from the shell. Turn the oven down to 325°F. Whisk the custard so that no icy bits remain and pour it into the shell. Bake the pie on the baking sheet until the custard is just set but still slightly jiggly in the center, 45 to 50 minutes. Make the whipped cream as directed above and serve.
We think it needs more flavor so we'll increase sugar and spices on next attempt. Great filling texture, loved the crust.
I made this as a trial run prior to thanksgiving and thought it was rather bland.
We love this pie - my husband will no longer eat any other pumpkin pie. I've made it all at once and followed the make-ahead directions, and it's perfect every time. Even better with homemade pumpkin puree from our CSA share sugar pumpkins!
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